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Preparation

Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.

Preheat oven to 350°F.

Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

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Recent Reviews

I have not made this yet, but I have made caramel in a slow cooker by putting a can (literally still in the can) of condensed milk in a water bath. Easy and delish!

HollyPL /

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I made this for a graduation and
made just a couple of changes. First
off, do not use Bakers or Refined
Sugar for the caramel, it has a
tendency to clump badly. I'm a
diehard lover of caramel and make
alot of it but after dumping 2
batches I went back to my tried and
true method of stirring the sugar
with a fork until it starts to melt,
then swirling the pan every few
minutes, followed by taking a
pastry brush dipped in water to
clean the sides. The caramel turned
out perfect that way. Also I used
amaretto cookies for the crust
instead of the chocolate wafer and
it took a lot of the ultra chocolate
sweetness and gave it a nice
balance. All in all a good recipe
but I definitely don't recommend the
way they suggest making the caramel.

kcressler from Ojai, CA /

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My family and
friends all love
this recipe, I get
request for it for
birthdays and
holidays. It can be
a bit tricky though,
and it's easy to
burn the caramel if
your heat is even a
touch too high.
Heating the cream
just a little and
adding it slowly
prevents the
formation of a hard
caramel lump that
doesn't want to
dissolve. All told,
the effort involved
is worth the final
product!

EMC2 from Toronto, ON /

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This is my first
cheesecake I've ever
made, and it was
delicious. I didn't
think it was too
rich, but then I'm a
chocoholic. My
family loved it too,
but they wanted a
chocolate sauce to
go on top.

A Cook from Indianapolis, IN /

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I followed the directions for the
caramel explicitly and it did not turn
out. After adding the cream, the lumps
of caramel never dissolved. There are
too many great cheesecake recipes that
are far less time consuming. Don't
waste your time on this one!